After Years in the Making, Western Reserve Distillers will Welcome First Guests this Weekend

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click to enlarge After Years in the Making, Western Reserve Distillers will Welcome First Guests this Weekend
Western Reserve Distillery
This weekend, Western Reserve Distillers (14221 Madison Ave., 330-780-9599) will welcome its first public guests after years of planning, design and construction. The Lakewood-based distiller will begin offering tours of its facility on Friday evenings and throughout the day on Saturdays and Sundays.

Ann Thomas, who runs the business with her husband Kevin, says that groups will be kept between 16 and 20 people in order to lend an intimate feel to the proceedings.

“We want to share this with everyone, and we want everyone to have that personal experience when they come in,” she says.

The tours will last between 1.5 and 2 hours and cost $10 per person. Reservations are very strongly encouraged given the amount of requests already received by management.

Guests will be told all about the process, from the farmers and all-organic grain to the distillation and bottling.

“Every time we do a tour there will be something happening on the distillery floor,” Ann adds.

The tour will end with samples of Western Reserve’s only current product, a corn-based vodka, and the opportunity to purchase bottles for $19. Down the road, the vodka will be joined by gin, rum, bourbon, rye and other specialty spirits.

Next up is the restaurant component of the complex, Distill Table, a farm-to-table eatery with Eddie Tancredi as chef that should come online by late June or early July. The windows and doors are in, the drywall is up, the bartops have been poured, and the kitchen equipment has been ordered, reports Thomas, all good news for a project years in the making.

“My husband and I started this journey almost four years ago, so the fact that we are finally open and we have something to sell and to bring the public in to enjoy what we’ve been passionate about for the past four years is just aaaaaaaaahhhh,” she says with a huge sigh of relief.

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About The Author

Douglas Trattner

For 20 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work on Michael Symon's "Carnivore," "5 in 5" and “Fix it With Food” have earned him three New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor garnered the award of “Best...
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